Queries relating to live stock

Gt. Brit. Ministry
of Agriculture, Fish-
eries. and Food

Queries relating

to live stock

Sin Joun Sinctarr begs leave to inclose, by desire of
the Boarp of AGRICULTURE, a copy of some printed Queries respecting Live Stock. It
would be extremely obliging in you, to answer as many of them, as your own experience,
and the observations you have made in your neighbourhood, will permit: also to inform
the Board, what are the most likely means, of procuring Drawings, of the best Specimens
of the different Breeds. Answers to the following Queries, respecting the state of this

year’s Crop, as soon as it is gathered in, would also be extremely acceptable.

Board of Agriculture;
Whitehall,
30th May, 1796.

QUERIES RESPECTING THE STATE OF CROP 1796.

1. Has there been a greater or a less quantity of wheat, barley, oats, rye, and potatoes,
sown, or planted, in your neighbourhood, or, so far as you can judge, in the
county in general, this year; compared to last year, or the general avcrage of
former years?

; What ia’ the average produce in your peighboutond; (per statute acre) of wheat,
barley, oats, rye, and potatoes ?

3. When the crops are gathered in, have the goodness to communicate to the Boarp
of AGRICULTURE, the result of any authentic information you can obtain, re-
specting the state of this year’s crop ; what the produce is of the different articles,
and whether it is supposed to be under or above the common average ? ;

§ H E EP.

BREEDS.

1. WHAT are the breeds in your
neighbourhood; and the names by
which they are distinguished ?

2. What are the crosses that have
been tried ; and with what success?

3. What comparisons have been made
_ between different breeds ?

4. Describe the respective breeds, in -
respect to

Form,

Colour,

Flesh, .

Tallow,

Pelt,

Number kept per acre,
Fold,

Weight of the different quartets,
Wool,

Price,

Horn,

Time of lambing.

‘ g. Describe through what extent of
country the best breed of your
‘neighbourhood is found; and who
are the most celebrated breeders?

Cet
6... What instances of cateeeey
“individuals have occurred 2 OL 4 ]

7. What are the reasons that occur

to you, for or against crossing? "==
8. Do breeds degenerate if not crassed? -; >
9. What are the best methods of en-
comraging eee breeds ? . wWwoy ft
: 10. Describe in wat manner sheep ¢ |
are fed through the year:
SUMMER. ‘, ‘hs
Sheep walks, i
- Pastures inclosed,
Clover, —
White clover,

Trefoil,
Tares,
Rape,
Chicory.

WINTER.
Cabbages,
Turnips,
Carrots, CTS TRID
Potatoes, ee
‘ Hay, ”

Kept grass, |
Kept ling, furz, or other spon-
taneous growth.

11. Proportion of each sort of oe ih
necessary for the winter support of; rs
a given number of sheep ? Oe:

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SPRING

‘. Cabbage,

j : ~ Stubble turnips,
Turnip cabbage,
Winter tares, b
Burnet,

Rape, - :
Ray grass,
Kept grass.

12. Are ponds made for sheep to
drink at?-and in what manner? ;- -

12. Are sheep ever soiled or stall-fed ?
3 P ever
on what food, in what sheds or;
yards, and with what success?

ae . 14. What soils are found to be the
most peculiarly beneficial or mis-:
chievous to sheep ?

15. When sheep are kept in inclo-
sures, how many per acre will. -
the land carry ?

16. Are wethers fattened upon oil
cake ? How much eaten—expence
—profit ? oe te

17. What are found to be. the best
sized inclosures for * fatting or

keeping sheep without folding? _,

° 18. What is the sort of stock kept?

[ 6

Breeding stock,

Lean wethers,

Fatting wethers,
Suckling house lamb ?

19. To what age does a ram retain
his vigour ? ©

20. What are the hiring prices of
rams ? :

21. At what age castrated, and how?

22. What is the quantity of pitch
used in marking? —

23. Are any compositions discovered
for marking, not injurious to the
wool ?

24. Is it found right or wrong, and -

for what reason, to cut off the
lambs tails ? ;

25. At what age are they put to fat-
tening ?

-

26. At what age killed?

27. What is the proportion between
the weight alive and the dead pro-
fitable weight ?

28. What are the wages of the shep-
herd, and how paid?

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ate

apr,

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29. What attempts have been made

to cure the rot, and with what suc-
cess ?

The red water ?

Foot rot ?

Scab? -

Dunt, or gid? : .

Rickets ?

to what owing ?
The fly?

Flux? 4
Hoving ?
The blood ?

30. Slipping lambs owing to any par-
ticular food ?

31. The gall?

\

32. Is salt ever given?

33- State the annual expences on a
flock of a given number of sheep ?

34. State in like manner the produce
or returns in
Lamb,
W ool,
Old ewes,
Fold, &c. -

35. What is the space folded in a
' night by a given number ?

36. What is the price and value of
folding per acre, and also per head,
per annum? ~

£4

37. Sort of stock folded, and which‘
best ? :

38. What is the loss in hurt>to the —

stock, by folding, reckoned per
head per annum, of the ewes and
also of the lambs?

39. What is the difference in the pro- .

‘duct and value of pasturage from
which sheep have and have not
been folded ?

40. Is housing, or cotting, or cover-
ed, or standing folds used? How.
‘littered, and the result?

41. Are plantations formed for the
_ sake of shelter ; in what form, and
-the effet?

42. How. are sheep washed previous -

to shearing ? ~

43- Have any trials been made in
-cloathing ?

44. Sheared once or twice a year ; any
trials; and the result?

45- Number sheared in a day by a
man, and the expence ?

46. Weight of fleece, and value per
pound?

j

[9
47. Wool, how best kept ?

48. How long will it keep?

49. Gainor loss by keeping, in weight?
50. How sold?

gt Any fairs ?

52. In what fabrick manufactured ?

53. Earnings in spinning, and how
paid ?

54. Earnings in combing and in card-
ing?

55. Ditto in weaving ?

;

56. Expences of working up a pack .

of wool?
57. Value of the labour paid in ditto?

58. What is supposed to be the num-
ber of sheep kept in the distri€t of
country in which you reside ?:

59. What encouragements have been
given by societies or individuals,

_ by premiums or otherwise, to im-
prove the breed of sheep ?

60. Have any experiments been made,
or are there in common practice,

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any instances of sheep being kept
the whole year without assistance
from arable land?

61. If there are mountains or moors
in the neighbourhvod, what is the
management on them, and how are
sheep supported in storms of snow,
&c?

62. Smearing ; composition ; expence ;

effect ?

63. What in arable farms is the effect
of laying down to grass, and feed-
ing heavily with sheep for some
years ?

64. What is the weight of mutton

that will be added to lean sheep of , ,. ida yattrow 3

a given age, by an acre of grass, of
clover, or of turnips, &c.?

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CAT.

1. WHAT are the breeds of cattle
in your neighbourhood, and the
names by which they are distin-
guished? and which are preferred
for the various objects of dairy,
work, and fatting ?

9g. What are the crosses that have
been tried, and with what success?

3. What comparisons have been made
between different breeds ?

4. Describe the breeds you know, in
respect of

Form,

Colour,

Horn,

Flesh,

Tallow,

Hide,

Weight,

Price,

Milk,

Working,
Time of birth.
: B32

[ - ] ‘ . \
5. What instances of extraordinary : 2
individuals have < eae giao ~
row 2 b. aL f BS
6. What are the reasons that offer to
you, for or against crossing ?

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oars paneer \
4. Do breeds degenerate if not cross-
ed, either in respect of milk, aiperak
? ‘ eat eT Ahk &
ing gi fatting ? sitisoto we ot ote “TAR W

8. Describe through what extent of di Nanas aes — oak akin

PPL 3 fF ¥ 2 FDI OO. Wy Ra Cesk
country the best breed .of your. sristeicg sve sloistve. hag: 4 ieaul iain
‘neighbourhood is found, and who cas he a ee a ae :
thie | CPP. CES be ee ee «8 ;

are the most celebrated breeders?

g. What are the best methods of ene p J, ny addy ote del VF
couraging particular breeds? me .

10. Describe in what manner cattle
(distinguishing dairy cows, work-
ing oxen, young cattle, «and fatting
Te are fed through the year.

Laas de cA ne ree oa 3 Ls
ROY 9S: SVEEL emer EGIMOD FREE.

“6

§ ebestd sastoits ib noswied

at word wey aboowd ont gdi2sC bh

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190 WS!
.

SUMMER.

« Meadows, Aga eerrio L j
Upland pastures, auoleD
Clover, oe ane
Tares, aol
Lucerne, wos Lt
Sainfoin, pitt
Chicory. ddgioW

WINTER. | ee — :

tt A
Hay, guitto 4
Straw, id to sail

Cut chaff, 3 &

£3 4

Corn,

Oil cakes,
Cabbages,
Turnips,
Carrots,
Potatoes,
Kept grass,
Lintseed,
Corn.

11. Proportion of each sort of food
necessary for wintering a beast of
a given weight ?

~’

SPRING.

Cabbages,
W inter tares,
Rape,

Ray grass,
Kept grass.

12. Describe in what manner, and
with what effect, the sort of food
is given that has been tried.

13. In what yards, sheds, or houses
are cattle fed, and what contrivan-
ces to save labour, and keep them
clean, and to preserve the urine?

14. Are fatting beasts kept cool or hot,
and the effect ? -

15. Have weighing machines been
used, for ascertaining how much
beasts gain or lose on certain sorts
of food?

[ %%4
16. What is the weight of beef that
will be added to a lean ox, by an

acre of grass, of turnips, &c. or by
a ton of oil cake ?

17. What are found to be the best
sized inclosures for feeding cows,
and fatting cattle ?

18. At what age are heifers sent to the

bull? or steers begun to be fattened?

19. How long do cows continue pro-
fitable milkers ?

20. How long does it take to fatten
an ox of a given weight ?

21. What is the proportion between
the weight alive and the dead pro-
fitable weight ?

22. What is the weight and value of
a hide ? |

23. At what age are steers put to
work ?

24. Are they worked in harness or in,
yoaks ?

25. How Icng worked?

26. How many in a plough, and how
much ploughed in a day ?

27. State the comparative advantages
and disadvantages of using horses or
oxen.

]

[ 15

28. Are oxen shod? cast? or in a,
machine ? price of shoeing?

29. To what age does a bull retain

_ his vigour? and if, as in common,
they are killed young, state the
reasons, and why not worked ? .

30. What are the distempers, of cat-
tle ?

Surfeit,

Fever,

Hoving,

Choaking,
Lameness from work,
Garget,

Flux.

31. State the annual expences of a
dairy of a given number of cows.

32. Quantity of milk per cow?

33- Quality of milk?

34. How much milk to a pound of
butter ? and to a pound of cheese ?

35. Describe the operation of making
Cheese :

—the heat of setting the milk,
—the rennet,

—scalding the curd,
—breaking,

—pressing,

—keeping, &c.

{. 6 ]
36. Quantity of butter and cheese per*

cow?
37- Price of both? nein iad. 6 dob ays tee Egg

38. How far does the- quality of the:
cheese depend on the nature of the
pasture ?

39. Have any observations been made
on the plants and grasses most fa-
vourable to the production of good
cheese?

40. Have any improvements been eee a
made in the structure of churns or
cheese presses ?

41. Are there any particular modes of
preparing milk, in your neighbour-» 9 9) ,
hood? and for what purpose ? aw00 to. 1adinga ass 5h

42. At what age aré calves weaned ? | woo tq dlim to yiiaeuD) .26
43. On what food ?

44- What trials have been made to:2 > 9) 3 9) Jims FOR ORE ok
do it without milk ? 1 ogenls Yo brung ¢ orbus $ ited

45. Is land laid to grass to stock with) 7118! }o 80) 0 oh uy e
cattle, or is grass which supported ; are
cattle, ploughed up?

1. WHAT is the breed in your
neighbourhood most adapted to ?

$0 1K

2. Is the supply bred at home, or
purchased ?

3. At what age?

4. Price ?

5. Describe the food and management ee

of colts ?

6. Number of horses to 100 acres of
arable ?

7. What difference in that number,
if mares are kept for breeding?

8. What is the annual expence of
keeping a farm horse in

Oats,

Hay,

Straw,
Summer food,
Farrier,
Shoeing ?

| 35

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’
S warts: te
fo 25a Ss SPREE

;

9. Decline of value ?

30. How many acres are necessary i, FY
to the consumption of

A cart horse ?
A coach horse #
A post horse?
A hunter?

11. Describe the food, and method of ¢ 9} hatqnbs t2ent booker gies
feeding in the several seasons of the a pe,
year, ;

12. Are oats and beans given whole,
or bruised, or malted ?

13. What experiments have been
made, to lessen. the expence of
feeding ? j

14. Have trials been made on

Potatoes,.

Carrots,

Rutabaga,.

Turnips,

Bruized whyns or furze *

15. What are the most common dis-
tempers; and what the modes of
cure ?

16. How long does a. cart horse last,.
on an average ?

{ 19
17. Have any trials been made on

keeping them in a yard, the year
round ?

18. Is soiling pradtised, and’ on wh
food ?

Tares,
Clover,
Chicory, _
Sainfoin,
Grass,
Lucerne?

19. What is the annual value of the
manure made by a horse?

1: WHAT is the breed of hogs in
your neighbourhood?

2. What are the names by which they
are distinguished ; and the advan-

tages and disadvantages-of each ?

3. What crosses have been intro-
duced, and with what success?

4. How far does the number kept, to 91.
‘depend on the number of cows !

5. Does any person raise crops of any oi
sort, expressly for the use of hogs?

6. At what age do the young sows
‘ produce pigs for the first time?

4. What is the average litter ?

-tst ait boviezdo 9ois19)

8. In how many months will they
bring three litters ?

netic of

eer llivy cood vase worl
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g. What is the food given at every honise ci Aroq to tdgiovr ial W gt

season ?

“Yo eloilzud yinows ened to s2soq

Yo 19s1sup & Baivig

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{233 1938. eo0isi0g

yd grins m

SUMMER.

Clover, 2 “ O H

Grass, : <
Lucerne,

Chicory,

Parsley, Sree weece saa oes

Milk, whey.
WINTER. ai zvod Yo bostd oft at TAH VW. wx
pease, maiz, beans, buck- __ eS iol ie -

wheat, barley.

Cabbage, yous dotstve yd esmnse: oct ot6 tak W. .s

Corn,

Turnips, -anvbs od bas ; barleiargetttatb S18
Potatoes, 1 dose to-esgsinsvbscib bas copes
Carrots,

Rutabaga, oral mood oved eoxets tod W
Milk, whey, kept till sour. ‘-2es00ua terlve chive bas boowb

10. How many hogs will an acre of uqod isdmua od} cob 7 Eis
clover carry ? L evro> to todmuac ort ao haegsb
11. Have any trials been made on Bin regs i pc nl samen gas
oT | - Ss wag ye Pate: am oe af < ‘ ’
soiling hogs? Smoot Jo see old YOY I oh
12. How long fatting ? ;
1/02 atti ob tk
13. What quantity of food to fatten = 9
a hog of a given weight? f
14. Is any difference observed in fate ‘
ting, from the quality ofthe straw sss es
given for litter ?
15. What weight of pork is gained Ig jhe,

in fatting, by giving a quarter of
pease or beans, twenty bushels of
potatoes, &c, &c. ? :

E23]

16. Is the winter wash heated, to give .
to hogs ; Ns

17. Have any trials been made on .

keeping their food purposely sae

sour?

18. How are brewers grains preserved
for use ?

19. What are the most approved con-
veniences for keeping hogs; re-
specting sties, separate yards, cis-
terns, boiling-house?

20. What is the annual product and
profit of a sow?

21. What quantity, and value of ma-
nure, will a sow make in a year?

22. What instances have occurred, of
extraordinary individuals ?

23. What stock of pigs will one flail
feed, by the corn that is turned out
of the barn in the straw, and other
waste ?

24. What are the distempers of hogs ;
and how cured?

a5. What is the proportion between.
the live and dead weight of fat hogs.
of different sizes ?

Pe ELS 3
Raeitas,

Board of Agriculture, Londor
Queries relating to
live stock

PLEASE DO NOT REMOVE
CARDS OR SLIPS FROM THIS POCKET

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